-
1
Preheat an oven to 425 F.
-
2
To make the red dough: In a bowl, using an electric mixer on medium speed, beat the butter until soft and creamy.
-
3
Slowly beat in the sugar, and when it is fully incorporated, beat in the egg yolk, almond extract, and food coloring until well blended.
-
4
Beat in the flour until well blended.
-
5
Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 15 minutes.
-
6
To make the plain dough: Repeat the process for the red dough, omitting the food coloring.
-
7
Shape into a ball, wrap in plastic wrap, and refrigerate for 15 minutes.
-
8
Tear off a walnut-sized piece of red dough, and using the palms of your hands, roll it out on aluminum foil to form a rope about 1/4 inch in diameter and 5 inches long.
-
9
Do the same with the plain dough.
-
10
Twist the ropes together and then bend the top into a curve to make a candy cane.
-
11
Place on an ungreased baking sheet about 1 inch apart.
-
12
Repeat until all the dough is used.
-
13
Bake for about 8 minutes, or until lightly browned on the bottom.
-
14
Transfer the cookies to a wire rack to cool.
-
15
To store, pack in an airtight container in single layers, separated by waxed paper.
